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Sweetie Pie Quesadilla



Sweetie Pie Quesadilla
Total Preparation Time: less than 15 minutes Number of Servings: 4
Actual Cooking Time:less than 15 minutes Source: Katie Sullivan Morford, Best Lunch Box Ever
Food Groups: Grains, Meat & Beans, Milk & Milk Products, Vegetables
Meal Type: Lunch Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: Mexican & Spanish
Special Features: Kids Can Help Make It , Kids Love It, Make Ahead , Quick to Prepare (under 30 minutes), Simple (6 or less ingredients)

I've been making chili with black beans and sweet potatoes for years. This recipe takes those two winning flavors and pairs them with melted Monterey Jack cheese for a quesadilla that is far more satisfying than the norm.

Full Source: Katie Sullivan Morford, Best Lunch Box Ever (Chronicle Books, 2013)
http://momskitchenhandbook.com/bestlunchboxever/

Ingredients:

1 1/2 cups coarsely grated Monterey Jack cheese
Four 8-inch whole-wheat flour Tortillas
1 cup grated peeled raw Sweet Potato
1/2 cup cooked Black Beans, drained
4 tablespoons mild green Taco sauce
2 teaspoons extra-virgin Olive oil

Preparation:

1. Sprinkle half of the cheese evenly over one tortilla. Scatter the sweet potato over the cheese, followed by the beans. Spoon the taco sauce over the beans and top with the remaining cheese and the remaining tortilla.
2. Repeat step 1 with another tortilla.
3. In a medium skillet, heat half the olive oil over medium heat. Put one quesadilla in the pan and cook until golden brown and crispy, 2 to 3 minutes. With a spatula, flip the quesadilla and cook until the second side is golden brown and crispy, about 2 minutes.
4. Transfer the quesadilla to a cutting board and let cool for a few minutes.
5. Repeat steps 3 and 4 with the second quesadilla.
4. Cut quesadillas into quarters and serve, or pack into four containers for lunches.


Nutrient Information
Calories: 376
Total Fat: 18 g
Saturated Fat: 9 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 5 g
Sodium: 617 mg
Carbohydrates: 37 g
Protein: 17 g
Fiber: 6 g
Vitamin A:
Vitamin C:
Calcium: 409 mg
Iron:

Cook's Notes:

Cooking the quesadilla over medium instead of high heat allows the sweet potato to get tender by the time the outside is crispy and the cheese is melted. Leftover cooked vegetables such as broccoli, zucchini, or peppers can be chopped up and substituted for the sweet potato.

Lower the fat and calories without sacrificing flavor or nutrients by using reduced-fat cheese for some or all of this dish.